This easy broccoli soup recipe is smooth, comforting and properly creamy, but there is no cream needed. Potato, milk and a little mature cheddar give it that velvety texture, and the whole thing is ready in just 20 minutes. The best part for me is that my kids genuinely enjoy it.
It has the thick, silky texture you would expect from a classic cream of broccoli soup, but potato and milk give it that creaminess without needing double cream.
This is one of those recipes I come back to when I need something warming on the table quickly and I don't want a long ingredient list - and I want my kids to actually eat it. It uses a whole head of broccoli, simple fridge and cupboard ingredients, and everything cooks in one pan.
And yes, it is green soup that kids actually eat! In our house, a little extra grated cheddar on top works wonders. For younger children, stirring through some tiny cooked pasta turns it into more of a broccoli pasta soup and makes it really easy to eat.
If you are looking for a healthy broccoli soup recipe that still feels creamy and comforting, this is a great recipe to try. There is no double cream or flour-thickened roux: the potato naturally thickens the soup, while milk and mature cheddar add richness.
Recipe update: This recipe was originally published on 7 October 2012 and was fully retested in October 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you want to get more broccoli in your diet, this is an easy way to do it. Fancy trying some more broccoli recipes? Why not try our Roasted Tenderstem Broccoli, Broccoli Pasta Bake or Broccoli Cheese.
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Jump to:
- Why You'll Love This Broccoli Soup
- Recipe Overview
- Ingredients and Substitutions
- Can You Make Broccoli Soup With Frozen Broccoli?
- How to Make Broccoli Soup
- How To Keep Broccoli Soup Bright Green
- How To Make Broccoli Soup Kid-Friendly
- Serving Suggestions
- Variations
- Storage and Reheating
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Soup Recipes
- Recipe
- Feedback
Why You'll Love This Broccoli Soup
- Ready in 20 minutes - Perfect for a quick lunch or an easy light dinner.
- Creamy without cream - Potato, milk and cheese create a thick, silky texture.
- Family friendly - Mild, smooth and cheesy, with easy ways to adapt it for younger children.
- Uses simple ingredients - Nothing fancy and plenty of useful substitutions.
- Freezer friendly - Make extra and freeze individual portions for another day.
- A great way to use a whole broccoli - The stalk is completely edible and perfect for soup too.
Recipe Overview
- Prep time: 2 minutes
- Cook time: 18 minutes
- Total time: 20 minutes
- Serves: 2 large portions
- Difficulty: Easy
- Cooking method: Hob/stovetop
- Texture: Smooth, thick and creamy
- Flavour: Mild, savoury and cheesy
- Best for: Quick lunches and light family dinners
- Freezer friendly: Yes - up to 3 months
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Broccoli - The star of the soup. Look for broccoli with firm stalks and tightly packed, dark green florets.
You can use the broccoli stalk as well as the florets. Trim off the very bottom, peel away any particularly tough outer skin and chop the tender stalk into small pieces. Once blended, nobody will know it is there and there is much less waste.
We used a large head of broccoli, which weighed around 500g/1.1lb.
Frozen broccoli also works if that is what you have. The finished colour can be slightly less vibrant, but it is a useful budget-friendly option and means this soup can be made even when there is no fresh broccoli in the fridge. - Potato -This is my favourite way to thicken broccoli soup naturally. Once blended, it gives the soup body and creaminess without needing lots of cream, butter or flour.
You can leave it out if necessary, but the finished soup will be thinner. - Onion and garlic - These create the savoury flavour base for the soup.
Shallots can be used instead of onion for a slightly sweeter flavour. If time is really tight, ready-chopped garlic is useful here too. - Milk - Milk is what turns this into a really creamy broccoli soup without cream.
I use skimmed milk, but semi-skimmed or whole milk will make the soup a little richer. If you want a more indulgent version, you can replace some of the milk with cream. - Vegetable stock - Use a good-quality vegetable stock because it makes up a large part of the soup.
If you are cooking this for younger children, use a low-salt stock and adjust the seasoning for the adults at the table afterwards. - Wholegrain mustard - Just a teaspoon adds a lovely background flavour and works particularly well with cheddar and broccoli.
Dijon mustard can be used instead. For very sensitive little eaters, you can reduce it or leave it out. - Mature cheddar cheese - A mature cheddar gives plenty of flavour without needing a huge amount of cheese. It is stirred through after blending so it melts straight into the hot soup.
Extra mature cheddar gives an even stronger flavour, while Stilton is delicious if you want to turn this into something more grown-up.
More ways to adapt the soup can be found in the Variations section below.
Can You Make Broccoli Soup With Frozen Broccoli?
Yes. Fresh or frozen broccoli can be used for this recipe.
Add frozen broccoli straight to the pan and cook until it is completely tender before blending. Depending on the size of the frozen florets, it might need another couple of minutes.
Fresh broccoli generally gives the brightest green colour, but frozen broccoli makes this a really useful store-cupboard/freezer meal.
How to Make Broccoli Soup
- Soften the vegetables: Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and potato and cook for about 3 minutes, stirring occasionally.
- Add the stock: Pour in the vegetable stock and add the wholegrain mustard, salt and black pepper. Bring everything to a gentle simmer and cook for 2 minutes.
- Add the broccoli and milk: Add the milk and chopped broccoli. Bring the soup back to a gentle simmer and cook for around 10 minutes, or until the broccoli and potato are tender. Avoid boiling the soup aggressively once the milk has been added.
- Blend until smooth: Use a stick blender to blend the soup directly in the pan until completely smooth and creamy.
- Add the cheese: Stir through the grated mature cheddar while the soup is still hot.
- Taste: Check the seasoning and adjust if needed. If the soup is thicker than you like, add a splash of extra stock or milk.
- Serve: Ladle into bowls and finish with a little extra grated cheddar if you like.
How To Keep Broccoli Soup Bright Green
Broccoli loses its vibrant green colour when it is cooked for too long, so only simmer it until it is tender enough to blend.
Cutting the florets into fairly even pieces helps them cook at the same speed.
You can use the whole broccoli, including the stalk. Because the stalk takes slightly longer to soften, chop it more finely than the florets.
Blend the soup as soon as the vegetables are tender rather than leaving the broccoli sitting in the hot pan for ages.
The exact shade will always vary depending on the broccoli you start with, and frozen broccoli usually produces a slightly softer green.
How To Make Broccoli Soup Kid-Friendly
Broccoli soup doesn't sound like the easiest sell to children, but the smooth texture and mild cheesy flavour make this one surprisingly child-friendly. It's all about the marketing. I call this "Hulk Soup" when serving it to my youngest and he is fully on-board.
Blending it really smooth is important in our house. A little extra grated cheddar on top also goes down well.
For younger children, stir some cooked small pasta shapes into their bowl. It turns the soup into a thicker broccoli pasta soup and makes it easier to scoop up with a spoon.
Croutons are another good option because kids can add them themselves, and sometimes simply giving them control over the toppings makes dinner much easier.
Use low-salt stock for small children and season adult portions separately if needed.
Serving Suggestions
Warm crusty bread is difficult to beat with a bowl of creamy broccoli soup.
We also love it with homemade croutons. Cut bread into small cubes, drizzle with a little olive oil and season with garlic granules and dried herbs, then bake until crisp.
Our Garlic and Rosemary Focaccia is perfect for dunking, as is our easy Slow Cooker Bread.
For toppings, try grated mature cheddar, crumbled Stilton, toasted seeds, a drizzle of olive oil, croutons or crispy bacon.
If I am serving this to the kids, I tend to keep the toppings on the table and let everyone add their own.
Variations
Make it richer: Use whole milk or replace a little of the milk with single or double cream.
Make it extra cheesy: Increase the mature cheddar or add a little Stilton for a stronger broccoli-and-cheese flavour.
Add more greens: A handful of spinach can be added towards the end of cooking. It also helps create an even brighter green soup.
Add cauliflower: Replace some of the broccoli with cauliflower for a broccoli and cauliflower soup. Or check out my cauliflower and broccoli soup recipe.
Make it vegan: Use an unsweetened dairy-free milk and a vegan cheese that melts well. Check that the stock and mustard are suitable too.
Leave some texture: Reserve a few small cooked broccoli florets before blending and stir them back into the finished soup.
Storage and Reheating
Fridge: Allow the soup to cool, transfer it to an airtight container and keep it in the fridge for up to 3 days.
Reheat it gently on the hob until piping hot, stirring regularly. You can also reheat individual portions in the microwave.
Freeze: Allow it to cool completely, then portion it into freezer-safe containers or freezer bags. Freezer bags can be laid flat, which is useful if freezer space is tight.
Freeze for up to 3 months.
Defrost overnight in the fridge where possible and reheat gently. Dairy-based soups can occasionally separate a little after freezing, but a good stir or quick blitz with a stick blender will usually bring the texture back together.
Dannii's Top Tips
- Add a small squeeze of lemon juice just before serving. It shouldn't taste lemony; it simply brightens the broccoli flavour.
- Let the soup sit for 2-3 minutes after blending before deciding whether to thin it, as the consistency can settle slightly.
- Add a small pinch of nutmeg for an extra savoury note that works particularly well with broccoli and cheddar.
- For the smoothest finish, add the cheese off the heat while the soup is still hot rather than bubbling.
- If the broccoli has a slightly bitter edge, a tiny pinch of sugar can balance it without making the soup sweet.
- Warm the bowls with hot water before serving if you're making this as a starter, so the soup stays hot for longer.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| Soup is too thin | Too much liquid or it hasn't reduced enough | Simmer uncovered for a few minutes, or add a small cornflour slurry if you need a quick fix. |
| Soup is too thick | A large potato or too much liquid has evaporated | Stir in a little extra stock or milk until you reach the consistency you like. |
| Soup has lost its bright green colour | The broccoli has been cooked for too long | Cook only until tender and blend straight away. Fresh broccoli will also give the brightest colour. |
| Cheese isn't melting smoothly | The soup is boiling when the cheese is added | Take the pan off the heat, add freshly grated cheese gradually and stir until melted. |
| Soup tastes slightly bitter | Some broccoli naturally has a stronger bitter flavour | Add a tiny pinch of sugar, then taste again. A little extra cheddar can also help balance it. |
Frequently Asked Questions
Definitely. Broccoli stalks are ideal for soup and there is no need to throw them away.
Trim the dried end, peel off any particularly tough outer skin and chop the stalk fairly small so that it becomes tender at the same time as the other vegetables.
Once everything has been blended, it gives the same lovely broccoli flavour as the florets.
The potato in this recipe naturally thickens the soup when everything is blended.
If your finished soup is still thinner than you would like, simmer it uncovered for a few minutes to reduce it.
Alternatively, mix a small amount of cornflour with cold water to make a smooth slurry, whisk it into the soup and simmer briefly until thickened.
If your soup is too thick, simply loosen it with extra stock or milk.
Yes - this recipe already does.
The creamy texture comes from the potato, milk and a little mature cheddar, so you can make a rich and creamy broccoli soup without adding cream.
If you want it richer, you can always replace some of the milk with cream.
This recipe can be gluten-free, but always check the labels on your vegetable stock, mustard, cheese and any toppings to make sure they are suitable for your dietary needs.
Yes. Make the soup as normal, allow it to cool and keep it covered in the fridge.
Reheat gently on the hob when you are ready to eat it. If it has thickened in the fridge, add a splash of stock or milk as it reheats.
More Soup Recipes
If you've tried this creamy broccoli soup, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Easy Broccoli Soup Recipe
Recipe Video
Ingredients
- ½ tablespoon of Olive oil
- 800 ml (3 ⅓ cups) of Vegetable stock (low salt)
- 200 ml (⅞ cup) of Skimmed milk
- 1 Potato - peeled and chopped
- 1 Onion - chopped
- 2 Garlic cloves - crushed
- 500 g (1 ⅛ lb) of Broccoli - florets and stalk, chopped
- 1 teaspoon of Wholegrain mustard
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 50 g (½ cup) of Light mature cheddar - grated
Instructions
- Soften the vegetables: Heat ½ tablespoon of Olive oil in a large pan. Add 1 Onion (chopped), 2 Garlic cloves (crushed) and 1 Potato (peeled and chopped) and cook for about 3 minutes, stirring occasionally.
- Add the stock: Add 800 ml of Vegetable stock (low salt), 1 teaspoon of Wholegrain mustard, ½ teaspoon of Ground black pepper and ¼ teaspoon of Fine sea salt. Bring everything to a gentle simmer and cook for 2 minutes.
- Add the broccoli and milk: Add 200 ml of Skimmed milk and 500 g of Broccoli. Bring the soup back to a gentle simmer and cook for around 10 minutes, or until the broccoli and potato are tender. Avoid boiling the soup aggressively once the milk has been added.
- Blend until smooth: Use a stick blender to blend the soup directly in the pan until completely smooth and creamy.
- Add the cheese: Stir through 50 g of Light mature cheddar (grated) while the soup is still hot.
- Taste: Check the seasoning and adjust if needed. If the soup is thicker than you like, add a splash of extra stock or milk.
- Serve: Ladle into bowls and finish with a little extra grated cheddar if you like.
Recipe Notes
- Add a small squeeze of lemon juice just before serving. It shouldn't taste lemony; it simply brightens the broccoli flavour.
- Let the soup sit for 2-3 minutes after blending before deciding whether to thin it, as the consistency can settle slightly.
- Add a small pinch of nutmeg for an extra savoury note that works particularly well with broccoli and cheddar.
- For the smoothest finish, add the cheese off the heat while the soup is still hot rather than bubbling.
- If the broccoli has a slightly bitter edge, a tiny pinch of sugar can balance it without making the soup sweet.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Sandy says
I added a grated carrot and a few grape tomatoes cut up. Delicious.
Eirian says
Hi
Could this be done in a soup maker?
Dannii Martin says
We have never tried making this in a soup maker, but I don’t see why you can’t.
You will need to check the manufacturer’s specifications though.
If it does work, please let me know how it turned out.
martina says
I found this recipe a while ago and since then this become the kids favourite and our regular Saturday soup:) few ingredients, full of flavour and very well presented step by step guidance sop nothing can ever go wrong:)
Since then we have experimented with the vegies amount of cheese.
And it always turn out great:)
Dannii says
So glad you all enjoy it. It is a family favourite here too :)
Debs says
Thanks Dannii. I was nervous of putting milk in a soup but you're right, the creaminess was perfect. Just the thing for after a cold walk home from pilates! And I've got it for lunch today. Ideal. I might try adding the spinach next time; I like the sound of that.
Pam says
I love broccoli soup, but can you believe I've never made it at home? Thanks for this recipe!
Michelle says
I can't believe how few ingredients are in this, and it's still so yummy. I love the extra little tangy flavor from the mustard.